Miso glazed salmon recipe
Miso glazed salmon recipe is a easy Japanese recipe that serves 2. 350 calories per serving. Recipe by Peri Adyl on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $8.40 total, $4.20 per serving
Ingredients
- 2 fillets Salmon Fillets (6‑ounce each, skin on for crispiness)
- 2 tablespoons Soy Sauce (Low‑sodium preferred)
- 1 tablespoon White Miso Paste (Smooth, sweet miso)
- 1 tablespoon Olive Oil (Extra‑virgin recommended)
- 0.5 teaspoon Garlic Powder (Fresh garlic can be used instead)
- 0.5 teaspoon Paprika (Regular or smoked paprika)
- 0.25 teaspoon Black Pepper (Freshly ground)
Instructions
Make the Miso Glaze
In a mixing bowl combine soy sauce, white miso paste, olive oil, garlic powder, paprika, and black pepper. Whisk until the mixture is smooth and glossy.
Time: PT5M
Coat and Marinate the Salmon
Pat the salmon fillets dry with paper towels. Place them in a shallow dish or back into the bowl and pour the glaze over, turning to coat both sides evenly. Let the salmon sit for at least 10 minutes to absorb the flavors.
Time: PT10M
Preheat the Air Fryer
Set the air fryer to 360°F (182°C) and allow it to preheat for about 2 minutes.
Time: PT2M
Temperature: 360°F
Air Fry the Salmon
Arrange the glazed fillets in the air‑fryer basket skin‑side down (if skin on). Cook for 10 minutes at 360°F, or until the internal temperature reaches 145°F (63°C) and the glaze is slightly caramelized.
Time: PT10M
Temperature: 360°F
Rest and Serve
Remove the salmon with tongs, let it rest for 2 minutes, then serve over rice or a simple salad.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Pescatarian, Gluten‑Free (use tamari), Dairy‑Free, Keto‑Friendly
Allergens: Fish, Soy
Ingredient Substitutions
- Instead of Salmon Fillets: Trout fillets, Cod fillets
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of White Miso Paste: Red Miso Paste, Yellow Miso Paste
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Paprika: Smoked paprika, Cayenne pepper (use less)
- Instead of Black Pepper: White pepper, Ground coriander
Equipment Needed
- Air Fryer
- Mixing Bowl
- Whisk or Spoon
- Measuring Spoons
- Tongs
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Whisk the glaze until completely smooth.
- Marinate the salmon for at least 10 minutes.
- Cook at the precise temperature of 360°F for 10 minutes.
- Check internal temperature reaches 145°F.
Chef Tips from the Video
- Pat the salmon completely dry before glazing for better adhesion.
- Leave the skin on; it protects the flesh and becomes deliciously crisp.
- For extra shine, brush a tiny bit of extra olive oil on the glaze right before the final 2 minutes of cooking.
Troubleshooting
Salmon turns out dry.
Do not overcook; check after 8 minutes and use a meat thermometer. If overcooked, serve with a drizzle of extra glaze or a squeeze of lemon.
Glaze is too salty.
Add a teaspoon of water or reduce the soy sauce amount next time. You can also balance with a little honey or maple syrup.
Glaze burns before salmon is done.
Lower the air fryer temperature to 340°F and extend cooking time by 2‑3 minutes, or cover the fillets loosely with foil.
Storage
Refrigerator: Store leftover salmon in an airtight container for up to 2 days.
Freezer: Freeze cooked salmon in a freezer‑safe bag for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the miso glaze up to 24 hours in advance and store in the refrigerator.
- Marinate the salmon for up to 30 minutes ahead of cooking; keep refrigerated.
- Cooked salmon reheats well in a skillet over low heat or in the microwave at 30‑second intervals.
Frequently Asked Questions
What is the cultural significance and history of miso glazed salmon in Japanese cuisine?
Miso, a fermented soybean paste, has been a staple seasoning in Japan for centuries. Glazing fish with miso creates a sweet‑savory balance that highlights the natural richness of salmon, a fish traditionally enjoyed in coastal regions of Japan.
What are traditional regional variations of miso‑glazed salmon in Japan?
In Hokkaido, salmon is often paired with red miso for a deeper flavor, while in the Kansai region white miso is preferred for its milder sweetness. Some regions add mirin or sake to the glaze for extra shine.
How is miso glazed salmon traditionally served in Japan?
It is commonly served over a bed of steamed rice with pickled vegetables (tsukemono) and a side of miso soup, creating a balanced meal of protein, carbs, and fermented flavors.
During which Japanese celebrations or occasions is miso glazed salmon typically enjoyed?
Salmon dishes, including miso‑glazed preparations, are popular during New Year’s (Oshogatsu) and other festive gatherings because salmon symbolizes good fortune and longevity.
What other Japanese dishes pair well with miso glazed salmon?
Pair it with a simple cucumber sunomono salad, steamed edamame, or a bowl of miso soup. A side of pickled ginger or daikon radish adds a refreshing contrast.
What makes miso glazed salmon special in Japanese‑inspired cooking?
The glaze combines umami‑rich miso with salty soy sauce and aromatic spices, creating a caramelized crust while keeping the fish moist. This technique showcases the Japanese principle of enhancing natural flavors rather than masking them.
What are the most common mistakes to avoid when making miso glazed salmon?
Common errors include overcooking the salmon, using too much soy sauce which makes the glaze overly salty, and not allowing the glaze to fully dissolve, which can lead to clumps.
Why does this miso glazed salmon recipe use an air fryer instead of a traditional oven?
An air fryer circulates hot air quickly, giving the glaze a rapid caramelization and a crisp exterior while keeping the interior tender, all in a shorter time than a conventional oven.
Can I make miso glazed salmon ahead of time and how should I store it?
Yes, you can glaze and marinate the salmon up to 30 minutes ahead, then refrigerate. Cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 2 months.
What does the YouTube channel Peri Adyl specialize in?
The YouTube channel Peri Adyl focuses on quick, health‑focused recipes that blend global flavors with modern cooking appliances like air fryers and Instant Pots, aiming to make flavorful meals accessible to busy home cooks.
How does the YouTube channel Peri Adyl's approach to Japanese cooking differ from other Japanese cooking channels?
Peri Adyl emphasizes simplified techniques and the use of everyday kitchen gadgets, such as air fryers, rather than traditional Japanese equipment, while still respecting authentic flavor profiles.
Last updated: August 31, 2026
